Barley Risotto

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Top Rated Recipe

Chef Vicky Ratnani

Last Updated: Sep 03, 2019

Barley Risotto

About Barley Risotto

Table of Contents

In this risotto barley replaces Arborio rice and makes it extremely nutritious

  • Barley 2 cups
  • Medium onion, finely chopped 1
  • Button mushrooms, stems removed 5 to 6
  • Cauliflower florets, grated 4 to 5
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  • To make the stock, heat sufficient water in a deep non-stick pan. Add trimmings from onion, mushroom stems, cauliflower stems, green pea shells and broccoli stems. Boil for 10-15 minutes.
  • Slice mushroom caps. Finely chop onion, carrot, ginger, garlic and green chilli in a chopper.
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Ingredients

  • Barley 2 cups
  • Medium onion, finely chopped 1
  • Button mushrooms, stems removed 5 to 6
  • Cauliflower florets, grated 4 to 5
  • Green peas ¼ cup
  • Broccoli florets 4 to 5
  • Small carrot, peeled 1
  • Ginger 2 inch
  • Garlic cloves 2
  • Green chilli 1
  • Asparagus stalks 6 to 8
  • Olive oil 1 tbsp
  • Yellow capsicum, chopped ¼ cup
  • Black peppercorns, crushed to taste
  • Salt to taste
  • Fresh parsley 2 to 3 sprigs
  • Fresh rosemary 2 to 3 sprigs
  • Almonds 4
  • Leek ¼ inch
  • Micro greens to garnish

How to Make Barley Risotto (Stepwise Photos)

Method

  1. To make the stock, heat sufficient water in a deep non-stick pan. Add trimmings from onion, mushroom stems, cauliflower stems, green pea shells and broccoli stems. Boil for 10-15 minutes.
  2. Slice mushroom caps. Finely chop onion, carrot, ginger, garlic and green chilli in a chopper.
  3. Trim asparagus and add the stalks to the stock. Keep the tops aside.
  4. Heat olive oil in another deep non-stick pan. Add mushrooms and yellow capsicum and saute for 2-3 minutes.
  5. Add cauliflower, broccoli florets, green peas and barley and mix well.
  6. Add a few ladles of stock, crushed peppercorns and salt, mix and simmer for 5-6 minutes or till the liquid dries up. Add more stock and cook till the barley is fully cooked.
  7. Chop a portion of the asparagus stems and add to the pan. Chop parsley and rosemary and add. Grate in 2 almonds and add asparagus tops and mix well.
  8. Slice leek finely. Transfer the risotto into a serving plate.
  9. Grate remaining almonds on top. Garnish with sliced leeks and micro greens and serve hot.

Additional Tips and Tricks

About chef

Chef Vicky Ratnani

Chef Vicky Ratnani

I have always been an explorer & a lover for flavour & taste. Being a chef for the most prestigious ocean liner company Cunard and helming the largest kitchen at sea, has made my dream and my life have the best of the best.

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Key Details:

Prep:10 minutes

Cook time: 30 minutes

Difficulty Level: Easy

Course: Rice

Cuisine: Italian

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